Chicken breasts with persimmon and red wine sauce

Method
Prep:5min  ›  Cook:50min  ›  Ready in:55min 

1. Cut the persimmon in slices of about 2x3cm and 1cm thick. Cover the chicken in Dijon mustard, add some salt and pepper to your taste.
2. Pour a tablespoon of olive oil into a hot frying pan. Put the breasts of chicken into the frying pan and fry them for the first 5 minutes at a high temperature, turning once.
3. When the chicken is golden brown, lower the temperature and add the persimmon, honey and wine. Try not to let the persimmon get fried immediately; put it on top of the chicken.
4. Cook for about 40 minutes, depending on the size of the chicken. Turn the breasts over from time to time.
5. Just 5 minutes before switching off the cooker, add the garlic passed through a garlic press. Check that the chicken is no longer pink in the centre. Now it's ready for serving.

To serve

Goes perfectly well with mashed celeriac or potatoes.